- Hey, this is Mark aka Sauce Stash
and on this episode of EATKINDLY With Me
we're gonna be making an epic plant-based Super Bowl spread.
So let me tell you a little bit about Sauce Stash.
Sauce Stash is my plant-based cooking show
where I try to find new and unique ways
to make plant-based foods better.
I like to take a dive
into exactly what the food industry is doing
around the world
and see if I can figure out ways to do that at home.
Sometimes we use some pretty wild ingredients,
sometimes we're finding stuff
that you probably would be afraid to use
unless you read exactly what it was.
But in the end,
we always end up making some pretty epically fantastic
and wild plant-based meats and cheeses
and just every type of animal product into plants.
Now, this year for Super Bowl LV I'm pretty excited
because it's in Tampa and I'm out at Orlando,
so that means the excitement is going to be overflowing
here in the state of Florida.
This year is gonna be a little bit different unfortunately,
but that doesn't mean that you can't have fun at home.
You can still make the same fun Super Bowl foods,
which is exactly what we're gonna be doing today.
So let me show you some of my favorite Super Bowl recipes,
so that way you can make a killer
Super Bowl solo-party spread.
(football whooshes) Okay, so let's get moving
on our BacUN wrapped jalapenos.
This recipe is gonna be fairly easy,
I have some fairly large jalapenos,
I found these at my local Asian market.
If you can get this size of jalapenos,
you're gonna be in pretty good shape,
if not, don't worry, use small jalapenos,
they're gonna be great little bite-sized ones.
I like these big ones.
It's gonna be a meal.
So we have 14 large jalapenos,
I have about 2 1/2 tablespoons of BacUN bits.
Now, this is a cashew-based cream cheese,
again, found this in my just regular supermarket,
plant-based, 100% plant-based cream cheese,
all cashew based.
I like the cashew based, particularly for this recipe,
it's a little bit thicker,
it's gonna form a little bit better with everything else.
And then I also have some plant-based cheddar-style shreds.
And then I also have rice paper sheets.
This is gonna be enough to do all of these jalapenos.
We have a few other ingredients for the rice paper,
to turn that rice paper into BacUN,
but first off,
let's get the jalapenos all prepped and ready to roll
and then we'll start working on our rice paper BacUN.
Now, first things first,
let's go ahead and get our filler mixed.
Now, that's gonna be your cheese shreds,
your cream cheese and your BacUN bits.
Now, I'm only gonna do about half the BacUN bits at first,
I just kinda wanna see how far these go.
You can kinda base everything based
on your own personal preference and judgment.
Really press that mixture in there when you're mixing,
kinda help break that cheese up,
get those BacUN bits really kind of pressed down
into the cream cheese, really kind of flavor everything up.
And then you really just end up
with this really nice mixture that tastes really good.
So we can go ahead and set this aside for now.
Let's prep up our jalapenos.
So the jalapenos, all we're gonna do is just wash them,
chop off the end, slice them in half,
and then remove the seeds.
(upbeat electronic music)
Okay, jalapenos are sliced, we have our filling made,
let's go ahead and prep our rice paper BacUN.
So that's gonna be pretty easy,
we're just gonna need to cut five strips
out of every sheet of rice paper.
We're gonna have essentially seven strips
but two of the strips are gonna be ends,
we just don't want those.
So let's go ahead
and I'm using about two fingers to measure,
bacon-size strips, maybe a little bit wider, boom.
About that wide, that's about what you want.
If your rice paper cracks, that means it's probably too dry,
you could just kind of slightly dampen them.
If you wet them too much,
then they'll start to hydrate up again,
you don't really want that,
but either way it's okay and it doesn't really matter
if they crack that much or anything,
it's okay to have some irregularities
on the shape and size
and just don't really worry about it too much.
Okay, so now that we have our jalapenos prepped,
our rice paper prepped, our filling prepped,
let's go ahead and make our BacUN.
We're gonna do the BacUN seasoning,
now, this is just like a simple broth
that we're gonna go ahead
and run these rice papers strips through
and coat them with this flavor.
It's gonna come out really, really, really good.
So it's really simple,
all you need is 1/4 cup soy sauce, 2 tablespoons olive oil,
three tablespoons nutritional yeast,
one teaspoon liquid smoke, one tablespoon maple syrup,
1/2 teaspoon paprika, 1/2 teaspoon garlic powder,
and then salt and pepper.
I'm just gonna do a pinch of salt and pepper on here,
you don't really need to do a whole lot,
you can salt and pepper these after, after they're all done.
And then just go ahead and give this a whisk,
whisk it up really nice,
and then you're gonna be ready to go for the next step.
We have a small bowl with water,
we're just gonna take our rice paper strips,
run them through the water fairly quick,
you don't need to let them live in there,
they don't need to swim around,
just a little dampness will go a long way,
it'll rehydrate these strips,
and what we're gonna do is just dunk these strips
down into your BacUN seasoning, your BacUN flavor.
They can just live in there
until you're ready for the next step.
Now the rice paper is soaking in its BacUN seasoning,
you can see how quick this is going together,
we're just gonna grab a small scoop of the mixture here,
kinda fill that in
and then we'll just continue filling up our jalapenos
until they're all filled.
(chuckles) These are going to be so good.
Okay, so all these are filled,
I mean, look at them, look at them, they look awesome.
All we're gonna do is just take a piece
of our soaked rice paper, our BacUN,
and then just wrap it around,
I'm gonna start at the middle,
so that way the bottom part gets covered.
There we go.
And then wrap around
and then drop this guy on our baking dish.
And then just repeat.
(upbeat electronic music)
(chuckles) I mean, look at these, these are amazing!
So the oven's all preheated, they're ready to go,
we're gonna throw these in the oven
for about 15, 20 minutes, it's all it's gonna take.
Let's throw these in, they are gonna be awesome.
(laughs) I mean, look at these.
BacUN wrapped jalapeno poppers.
Just insane and I know they're gonna taste
just as good as they look.
We're gonna get these all plated up,
let's make ourselves some fried, spicy,
jackfruit ChickUN nuggets.
(football whooshes) Okay, so to get started
on our spicy jackfruit ChickUN nuggets,
I am so excited about these,
you just need to get two cans of young, green jackfruit.
Young green jackfruit is specifically the jackfruit
that's not sweet, it kinda has a very nice, meaty texture
and flavor when cooked, it's really wild.
The first thing that we're gonna do,
is we're gonna drain both of these cans,
wash the jackfruit
and we're gonna kind of just like pick apart for the seed.
You can squeeze the little jackfruit triangles
to kinda just push the seeds out,
kind of just tapping them just dry, to allow them to drip.
And once they drip we're gonna get started on our batter
and frying process.
Now, traditionally, when making any sort of jackfruit meat,
you wanna kinda like squeeze them
and break them apart to remove most of the seeds,
in this scenario, we're not doing that.
We're only gonna just be removing
the visible seeds on the outside,
we don't wanna squeeze these too much
because we don't wanna break these
like nugget triangles apart.
Most young green jackfruit will come like this,
if for some reason your can doesn't come like this,
and they're kind of more broken apart, just kinda,
you can form them together in balls to fry them,
but we're hoping for these little quarter pieces.
And then for the nuggets,
all we're gonna be using is one tablespoon
of a plant-based broth,
like ChickUN broth mix, this is 100% plant-based,
but I'm just gonna go ahead
and sprinkle this over the jackfruit.
So what I'm gonna do is just toss these
to make sure that they're all nice and spiced.
This is what's gonna give 'em that ChickUN flavor,
because jackfruit has kind of a strong fruit flavor,
not sweet, but it does have the fruit flavor.
Once they have that ChickUN broth
that's gonna really kind of help bring out
some of those extra meaty flavors.
Let's move on to our batter, now we're gonna use two bowls,
we have a dry batter and a wet batter.
The wet batter is gonna be like a spicy wet batter,
that's what's gonna make these spicy nuggs.
So let's get moving on that.
So in our dry bowl, we're gonna do one cup flour,
1/2 teaspoon paprika, 1/2 teaspoon garlic powder,
1/2 teaspoon chili powder, 1/2 teaspoon black pepper.
And all we're gonna do is just whisk that together,
just make sure that all of those seasonings and spices
are incorporated into the flour.
Now, let's make our wet batter.
Now, your wet better is just gonna be four tablespoons
of your favorite egg replacer.
And then you're also gonna add one cup
of your favorite plant-based milk
and one to four tablespoons of your favorite hot sauce.
I did one to four tablespoons
because that is going to help you kind of decide
how hot you want 'em.
I'm doing four.
And then again, we're just gonna whisk
this mixture together.
(liquid splashing)
So I have a wire rack with a paper towel,
I'm just gonna place this in front of my prep station,
what we're gonna be doing,
is we're gonna be taking our jackfruit,
making sure they stay together,
throwing them into the flour mixture,
then from the flour into the wet mixture,
we're gonna use a different hand,
back into the dry mixture, make sure it's coated,
and then once that's nice and coated,
throw that onto the rack to sit and chill
while we make the rest of these.
Once these are done being coated,
we're gonna fill up an iron skillet or a Dutch oven
with some frying oil
and I wanna heat that to about 360 degrees.
Once the frying oil is heated up to 360,
we can then drop these in in small batches,
frying them until they're nice and golden brown.
Take a look at these.
Fried spicy jackfruit nuggets.
Ah! (chuckles)
Oh my gosh, look at 'em they're perfect.
You can smell the spice.
Now, all we're gonna do is we're just gonna throw
some chili oil on these.
Now, you don't have to throw chili oil,
I just like mine to be a little extra spicy.
These are all done, these are amazing,
I cannot wait to get my hands on these.
Monica and I are gonna be eating them for the big game.
Let's go ahead and make one of my favorites of the show.
We're gonna be making a plant-based pork rind taco shell.
It's like a puffed rice paper seasoned like pork
and then stuffed with a cumin tofu kind of scramble,
kind of groundish type of thing, you'll see, that's next.
It's easy, it's great,
you're gonna love it. (football whooshes)
Okay, so to make our pork rind tacos,
the first thing that we're gonna do
is we're going take two rice paper sheets,
now I'm just gonna make six tacos,
it's just Monica and I for the Super Bowl this year.
And all we're gonna do is I'm gonna have a ring mold,
Now, if you don't have a ring mold,
you can just generally guess cut about three-inch circles,
so all I'm gonna do is just take my ring mold,
press down pretty firm on my rice paper
and then just kinda trace a circle with my knife.
Once you have them cut and traced,
they should just really lightly kinda just pop away
from their shells
or from their larger rice paper sheet.
So now that we have our six little taco shells,
we're just gonna put a small amount of olive oil
into a nonstick pan and heat it on about a medium heat.
We don't wanna get the oil too hot or too much oil,
because then these will puff up, really, really puff up
and you won't be able to turn them into a shell.
Okay, so we have our six little taco cups,
these are kind of like flat taco shells.
To give them that pork rind taste, it's really simple,
I'm just gonna sprinkle them
with a little bit of smoked paprika.
And then all we're gonna do is just give them
a nice little drizzle of maple syrup,
that's gonna give them that kind of like bacony,
kinda sweet, smoky, mapley, porky taste.
Then the last thing that I wanna do is just a pinch of salt,
and that's going to complete these little pork rind shells.
Now for the filling,
all I'm gonna do is just take some firm tofu,
gonna drain it, we don't need to press this,
all we're gonna do is just drain it,
and I'm gonna mash it with a fork.
We're gonna season it
with about a 1/2 teaspoon of smoked paprika,
one teaspoon of cumin, a 1/2 teaspoon of chili pepper
and a 1/2 teaspoon of salt.
Now, once you have your tofu seasoned,
you can go ahead and turn the skillet back on
that you used to make your puffed taco shells,
it should still have some oil in it.
Go ahead and throw your tofu right into the skillet,
let that cook, toss it around for just a few minutes,
just to kind of brown up
and just cook it until the tofu is just slightly browned.
And now we can make our mini tacos.
So I'm just gonna top these guys
with a big spoonful of the tofu.
It's gonna get everywhere, that's okay.
(lively bright music)
Fill 'em up, if it curled under,
try to get some stuffed in there, you want these packed.
Now, if you make a whole block of tofu like I just did,
that's probably enough to do 12 of these little tacos,
like I said, I'm just making six for right now.
And then you can top these
with either some like red onion, which I really like,
if you wanna do, like any sort of like hot sauce on there,
that would be really good.
I really like the red onion.
Or you could tear up some fresh cilantro on top,
that's also gonna be really, really good.
And then that is it, that's our mini tacos.
I mean look at these, look at 'em.
Ah, I can't wait to dive into these.
I mean, look at all this stuff,
this is a serious Super Bowl spread
for pretty much just Monica and I staying at home
for our Super Bowl party,
like I hope a lot of you are doing too.
Babe, look at this, we have some
BacUN wrapped jalapenos- - Ooh.
- Jackfruit ChickUN nuggets
and a tofu, plant-based pork-rind shell taco.
Which one are you gonna dive into?
- I think I'm gonna try these jackfruit nuggets first.
- Oh, do it.
I'm gonna do one of the BacUN wrapped jalapenos.
I'm excited about this. - Yes.
- Cheers, happy Super Bowl.
Mm.
- Mm, this is awesome.
- So I'm Sauce Stash for LIVEKINDLY, thanks for watching.
What are you gonna be making
for your at home Super Bowl viewing?
What team are you gonna be rooting for?
What team are you rooting for?
Make sure you let us know in the comments below
and subscribe and hit that notification bell
and follow me over at Sauce Stash.
- This is awesome.
- Yeah, so is this. - Really good.
- Let's go watch the game.
- Okay.
- Yeah, heck yeah.